Navarin of lamb
Navarin is a classic French ragoût of lamb
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Measuring spoon
- Toothpick
- Serving bowl
Ingredients
- 2 tablespoons olive oil
- 8 lamb noisettes (800g)
- 1 brown onion (200g, sliced thickly)
- 2 cloves garlic (crushed)
- 2 tablespoons plain (all-purpose flour)
- 1 cup 250ml water
- 3 cups 750ml chicken stock
- 1/2 cup 125ml dry red wine
- 400 grams canned diced tomatoes
- 1/4 cup 70g tomato paste
- 2 bay leaves
- 2 sprigs fresh rosemary
- 2 sticks celery (300g, trimmed, cut into 5cm lengths)
- 150 grams green beans (trimmed, halved)
- 20 baby carrots (400g, trimmed)
- 200 grams mushrooms
- 1 cup 120g frozen peas
- 1/2 cup coarsely chopped fresh flat-leaf parsley
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